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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.1 pts. and median of 95 pts. in 77 notes) - hiding notes with no text | | | Tasted by BradE on 3/9/2024: A trio of 2001 DRC. I've had bad luck with the RSV, but tonight I thought it excellent and the best of the trio. The Richebourg was very good and showed well. The Grands Echezeaux was also very good, but slightly less enticing than many previous bottles, and it's a wine I've loved over the years. (325 views) | | | Tasted by shifter on 3/8/2024: DRC Montrachet Vertical: Typical muscular frame and broad shoulders. What you expect from Rich. (360 views) | | | Tasted by johnh1001 on 11/18/2023 & rated 94 points: Very very good but rather linear (2001?) and became a bit disjointed after 3 hours. Still super tasty but the 01 Leroy Rich we had next to it was better. (659 views) | | | Tasted by RayOB on 9/16/2023 & rated 98 points: Drank in London
What can I say - "Triple Woof" (745 views) | | | Tasted by Jeremy Holmes on 4/15/2023: This is drinking right in the zone. A engaging nose of rose petal, Hoisin, beef stock and Chinese 5 spice powder. The palate is rich and full and so velvety. It is a direct wine, with good focus and power and finish of minerally detail and expansion. (1329 views) | | | Tasted by Burgnick on 3/31/2023: DRC stems and aromatics but notably forward and light. Not the best provenance. (1304 views) | | | Tasted by Topper on 12/15/2022 & rated 93 points: I am a huge Richebourg fan but I confess to liking the more powerful examples and this bottle was just a touch more reticent and austere than I prefer. This could just be about me, because many cellar trackers adore this wine. I’ve just not generally been as enamored with the 01s relative to the big boy vintages like 99 and 05. (1281 views) | | | Tasted by burginner on 10/25/2022 & rated 95 points: elegant, red, acidic (853 views) | | | Tasted by Nanda on 10/22/2022 & rated 97 points: A very impressive and special bottle that far exceeded the 01 La Tâche in the prior flight. The nose bursts with berries and cherries accented by stem spice, baking spice and black tea. The palate is rich and concentrated (especially for '01) with beautiful integration and balance. Wow. (1335 views) | | | Tasted by Burgundy Al on 10/22/2022 & rated 95 points: Happy Birthday to Me (Oriole - Chicago IL): Wonderfully rich for the vintage, this was perfectly balanced and harmonious with so much red berry and cherry from start-to-finish. Not nearly as powerful as the great bottles of 1996 and 2002 La Tâche in the previous flight, but certainly more pleasurable than the 2001 La Tâche. (2027 views) | | | Tasted by etyc on 10/4/2022: Richebourg theme'd dinner. Owner of btl had this popped at ~5+pm and then served at ~7'ish pm. Out of the 7 Richebourgs ('06 Mongeard, '90 Remoissenet, '03 H. Noellat, '17 Grivot, '92 Gros F&S, '00 H. Noellat), this was the hands-down winner for nose/bouquet of the night! Incredible aromatics from the get-go (when poured) - exotic (Arabian?) spices, sandalwood, sous-bois/leaves, angelica-root, tea, mushrooms... Just wow! Palate was no let-up either. Dark-red fruits with that tinge of aged-sweetness, meat and more tea notes... all delivered in a most velvety texture. So very tasty! An aristocratic beauty! (1117 views) | | | Tasted by BenBlu on 2/9/2022 & rated 98 points: Red Burgundy GC 01 (London): Served blind in a flight of four. I did guess this correctly and it was without a shadow of a doubt my WOTF and WOTN in this epic 01 red Burgundy GC evening. Visually this telltale DRC cloudiness I found in vintages around that vintage mark, quite brown and murky really. Unattractive to the eye it might have been water under a bridge once you get near the glass that exuded this beautiful majestic perfume of sweet stems, Vosne spice, earl grey tea, mineralite. A juicy sweetness on the palate, majestic complexity and ethereal with a long finish all weightlessly carried it seems. An excellent showing and this night the Domaine was King. My #1 today. (2432 views) | | | Tasted by the player on 12/7/2021 & rated 93 points: If the idea is to experience finesse, true class, elegance and grace in a wine, then this Richebourg ticks all the boxes. But frankly given the price point, I wanted more! I wanted pure seduction and this wine or maybe this bottle or vintage in particular fell short.
Hazy ruby red color, definite signs of evolution. The star here is the nose with fragrant and perfumed red fruits - raspberries, cherries, spice, some earth before bottle aeration, and stems. On the palate very silky but light entry, lots of red fruits and a slight orange peel hint onthe palate, but the wine never gains depth and volume mid palate. The tannins are so soft and velvety they are so subtle and the finish is long and very enjoyable. I would say a beautiful experience, quite memorable but you have to search for it rather than be seduced by it; overall this Richebourg came short of my expectations. (1701 views) | | | Tasted by drwine2001 on 10/3/2021: A Magnificent Burgundy Afternoon (San Francisco): Ruby. Fragrant and stemmy. Citrus peel and herb. Suave, long, rich, and chocolatey richness. Deep, long, still tannic, but obviously fantastic. This just builds relentlessly over time and seems utterly classic. What presence and discrete power! I wish I could taste it in another 20 years. My favorite of the DRC flight and the only one I had tasted before. (2571 views) | | | Tasted by jchan1 on 7/11/2021 & rated 92 points: Aberrant Richebourg aromatics with more red fruits than dark fruits, but distinctively DRC. Lighter expression of the terroir. Palatable, but not a reference point. Prefer 01 Rousseau Clos de Beze and 01 Roumier Bonnes Mares in that order to this. (2168 views) | | | Tasted by The Vines That Bind on 4/25/2021 & rated 96 points: This 01 lineup is showing surprisingly delicately, but the Richebourg stands out from the pack with a bigger frame, more structure, and more power. When we paired the 2010 RSV and Riche a few nights ago I preferred the RSV’s high notes to the Richebourg’s strength, and while I’ve written quite a bit this trip about how much I’ve come to appreciate RSV’s flamboyance, this is a superb example of Richebourg in balance, really shows it’s place in the DRC lineup well, and I think I prefer this to the RSV in tonight’s line up (and over the La Tâche as well, but I don’t think that bottle is sound). The spice is distinct and the structured palate delivers a little more power but in a restrained and approachable package. Terrific. (2452 views) | | | Tasted by englishman's claret on 10/31/2020 & rated 97 points: Astoundingly gorgeous, prettier and more delicate than the archetypal Richebourg but you can hardly fault it for expressing a lighter year so gloriously. Blind, I thought this might be a top Chambolle as it was so amazingly pretty and the Vosne spice notes weren’t as conspicuous as they often are from DRC Richebourg. Lots of aromatic intensity - raspberry, rose, touch of Vosne spice, amazing freshness - but with a weightless, ethereal palate. Really, this is a wine to fall in love with. Truly, complete Burgundy. 97-98 (3548 views) | | | Tasted by hprphf on 6/10/2020 & rated 95 points: 05576/11681. Great wine, as expected. Really dark and layered, many nuances, spice embedded in every detail. Still too young. 95+ (2466 views) | | | Tasted by Burgundy Al on 3/7/2020 & rated 95 points: La Paulée de New York Gala Dinner (Pier Sixty, Chelsea Piers - New York NY): Small glass, brief note. Glorious red cherry and berry start-to-finish with Asian five spice and complete harmony. Glorious beauty. (3737 views) | | | Tasted by rnellans on 2/3/2020 & rated 95 points: A but if amber on the rim. Initially closed on the nose, but then opened with Vosne spice and dark fruits. Structured. Soft tannins. A sweetness in the palate that I loved. (2370 views) | | | Tasted by Alex G. on 1/31/2020: DRC in AZ - Tucson Comes to Scottsdale: Served blind. The '01 vintage is in a good spot for current enjoyment, but I think it will be delivering considerably more in time. There's balance and depth here, but it's a little angular relative to some of the other wines at the table tonight. (2453 views) | | | Tasted by BradE on 1/31/2020: Lovely wine, showing well. Probably the best bottle of this I've had. (2440 views) | | | Tasted by KoalaHK on 1/17/2020: Drunk at Castellana Hong Kong - Richebourg tasting - Stems are here but a little thin. Surprisingly underpowered for a DRC Richebourg. (1939 views) | | | Tasted by fcxj on 1/17/2020 & rated 92 points: Surprisingly lightweight albeit not unpleasant. Had better showings before. (314/11681) (1911 views) | | | Tasted by SLab on 10/20/2019 & rated 94 points: Ouvert 2h avant. La couleur rouge-orange montre son âge. Joli bouquet de fruits avec un peu de sous-bois. En bouche, l'attaque est principalement sur les fruits et légèrement sucrée. La finale est épicée avec un peu de sous-bois. Le tout est complexe et très bien équilibré. Un grand vin. 94-95pts (1878 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Charles Curtis MW
Decanter, Special dinner wines (1/16/2023)
(Domaine de la Romanée-Conti, Pinot Noir / Pinot Nero, Richebourg Grand Cru, Burgundy, France, Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Vinous Table: TORC, Napa, USA (Oct 2021) (10/1/2021)
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, The Richebourg Rumble (1/1/2020)
(Richebourg Grand Cru, Domaine de la Romanée-Conti, Red) Subscribe to see review text. | By Neal Martin
Vinous, Compare & Contrast - DRC & Leroy (Jun 2019) (6/1/2019)
(Domaine De La Romanée-conti Richebourg Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, Apr-15, Issue #58
(Domaine de la Romanée-Conti Richebourg Richebourg Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/7/2011)
(Dom de la Romanée-Conti, Grand Cru Richebourg Red) Subscribe to see review text. | By Allen Meadows
Burghound (11/1/2011)
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/18/2008)
(Dom de la Romanée-Conti Richebourg Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/1/2005)
(Dom de la Romanée-Conti Richebourg Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2004, Issue #13
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (11/9/2003)
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2003, IWC Issue #107
(Domaine de la Romanee Conti Richebourg) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/31/2003)
(Dom de la Romanée-Conti Richebourg Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (7/1/2004)
(Romanée-Conti Richebourg) Medium, medium-plus colour. The nose is of faintly alcoholic red cherry that overlays a spicy base. In the mouth, concentrated essence of dried fruits (shouldn't write that - the next might be even more concentrated). The tannins are close to be completely covered by the fruit, the finish evidently more harmonious than the last tasting. Whilst this doesn't quite have that 'x-factor' displayed by the Romanée-Saint-Vivant it now shows the makings of a super wine. | By Bill Nanson
Burgundy-Report (3/1/2004)
(Romanée-Conti Richebourg) Less deep colour than the Romanée-St-Vivant - but marginally. The nose has a more black aspect to the fruit, subtle aspects from the stems and quite high toned. Doesn't seem to develop in the glass to the same extent as the others, but there's still some change with the oak spice becoming more pronounced and a little more meaty. The palate has really good depth and fat, similar to the RSV, the quality and fineness of the tannin shining through - more so than the previous wines. The finish is very long, but seems more oak than wine. Has the depth of the Grands Échézeaux but shows in a more backward way - lovely smooth coating on the teeth though. A wine that's not all joined-up yet, oak, fruit and oak but not a 'whole' wine just yet. |
NOTE: Scores and reviews are the property of Decanter and Vinous and Jasper Morris Inside Burgundy and Burghound and JancisRobinson.com and Burgundy-Report. (manage subscription channels) |
| Domaine de la Romanée-ContiLe millésime 2012 (notes du domaine):
Certains millésimes connaissent des accouchements faciles : le vigneron intervient tranquillement et peu souvent, comme le fait l'équipage d'un voilier qui navigue par temps calme. Mais il n'est pas rare que le parcours vers la naissance du millésime s'apparente plutôt à la guerre, à une lutte de tous les instants pour garder le bateau à flot et arriver au but sans trop de dommages !
Ce fut le cas en 2012, qui restera un millésime unique - mais lequel ne l'est pas ! - dont se souviendront longtemps ceux qui étaient en première ligne dans les combats que nous a imposés la nature en mettant en avant ses meilleurs « soldats » : le mildiou et l'oïdium.
Le mois de mars fut pourtant très sec et quasi estival (22° de moyenne), ce qui entraina un débourrement plus précoce encore qu'en 2007, année de référence pour la précocité. Nous nous voyions vendanger en Août ! Mais de ce mois hors norme, ce qui aura finalement marqué nos mémoires, ce sont les coups de tonnerre du 26 mars, très exceptionnels pour la saison, mais prémonitoires de ce que les dieux réservaient à Nicolas Jacob, notre chef de culture, et à son équipe.
A partir d'avril, le changement est en effet radical : le froid (- 2° le 13 avril) et l'humidité s'installent. Résultat : impossible d'entrer dans les vignes pour labourer et l'herbe pousse follement, encouragée et entretenue par les pluies. Pour les mêmes raisons nous avons à surmonter les plus grandes difficultés pour les traitements : il faut guetter et profiter de la moindre fenêtre de temps sec pour apporter la protection nécessaire. Malgré une vigilance de tous les instants, le mildiou se manifeste et attaque même très fort, supprimant un pourcentage de la récolte difficile à évaluer, mais réel. L'oïdium, lui aussi, trouve des conditions de développement favorables. Et la grêle s'en mêle, frappant toute la Côte de Beaune et entre autres notre Montrachet le 30 juin.
La floraison commence vers le 9 juin, mais elle s'étire sur un mois à cause des conditions froides qui persistent. Il en découle une coulure importante.
Bilan de ces trois mois où il a plu un jour sur trois ! :
- une récolte d'ores et déjà réduite, suite à la coulure et au mildiou, et qui risque d'être hétérogène en maturité à cause de la floraison très étalée ;
- mais en même temps la coulure a créé un pourcentage intéressant de raisins millerands, ce qui est toujours facteur de bonne qualité ;
des vignes vigoureuses et en bonne santé ;
- et bien sûr l'année, d'exceptionnellement précoce, est devenue quasiment normale, la floraison laissant entrevoir des vendanges vers la fin septembre seulement.
Fin juin dernier épisode printanier « excentrique » : une canicule de quelques jours qui a pour résultat de griller les jeunes baies les plus exposées au soleil, diminuant encore la récolte et augurant d'un tri supplémentaire au moment de la vendange pour faire tomber les baies grillées.
En juillet la nature enfin s'assagit. Nous avons subi des pertes, mais l'ennemi « fait retraite ». Grâce à ces conditions plus clémentes, nous pouvons reprendre efficacement le travail du sol en effectuant dans certains cas trois passages de labour afin de libérer la vigne des herbes qui l'envahissaient. Nous effectuons les derniers traitements de précaution début août et...il ne nous reste plus pour la suite qu'à compter sur une météo qui se rapproche enfin des normales de saison.
C'est ce qui s'est finalement passé...
Le mois d'août a été chaud et beau avec une canicule et des orages autour du 15 août. Chaque fois, malgré le vent orienté souvent au Sud, le beau temps sec est revenu. La vigne ayant été largement abreuvée par le temps pluvieux qui avait précédé a nourri généreusement les raisins, la photosynthèse a été favorisée et la production de sucre a progressé très rapidement. A la veille des vendanges on avait :
- des grappes de petite taille présentant des raisins à peau très épaisse et un fortpourcentage de baies millerandées ;
- de la grillure sur la face exposée au soleil d'un nombre important de grappes, suite aux canicules, notamment celle de juin ;
sur certaines grappes, une ou deux baies n'ayant jamais « vér頻, c'est-à-dire restées vertes, qui seront rejetées lors du tri de la vendange ;
- botrytis inexistant.
En bref, une vendange très saine qui pouvait attendre une maturité complète. C'est ce que nous avons fait, prenant le risque, pour décider de la date des vendanges, d'aller bien au-delà des cent jours qui normalement séparent celles-ci de la mi-floraison de la vigne.
Nous avons finalement vendangé les raisins de Corton et de quelques jeunes vignes sur Vosne-Romanée à partir du vendredi 21 septembre avec une équipe réduite et nous avons commencé les « grandes » vendanges sur Vosne-Romanée le lundi 24 septembre. Le temps s'est malheureusement dégradé à partir de mardi et le mercredi 26, il a plu toute la journée ! Nous avons bien entendu arrêté totalement les vendanges ce jour-là et avons vécu dans l'angoisse, car on pouvait craindre de fortes attaques de botrytis le lendemain.
Mais deux phénomènes ont concouru avec une totale efficacité à préserver le raisin : d'une part les peaux des baies exceptionnellement épaisses et résistantes, et d'autre part une température froide, et même exagérément froide pour la saison ne permettant pas au botrytis de se développer. La vendange reste exceptionnellement saine. Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : celle-ci a consisté à faire tomber les baies grillés et également les quelques baies non « vérées », en d'autres termes le tri a été minime et le personnel à la table de tri a vu défiler une récolte qui, au point de vue sanitaire, est l'une des plus belles de ces dernières années. Le temps restant frais, les températures de rentrée de vendanges ont été excellentes, autour de 15°, ce qui a permis une macération de quelques jours avant un départ en fermentation lent et progressif.
Les fermentations durent maintenant depuis près de trois semaines sous le contrôle « amoureux » de Bernard Noblet et de ses cavistes. Les premiers tirages ont été effectués, notamment celui de la Romanée-Conti qu'étant donné son état de maturité nous avons vendangé la première. Les vins sont très prometteurs avec de belles robes et des arômes frais et délicats.
Il faut introduire dans ce rapport un chapitre à part pour le Montrachet, qui comme toute la Côte de Beaune, a été grêlé deux fois au cours de l'été. Là les raisins ont beaucoup souffert. Nous avons vendangé le vendredi 28 septembre, c'est-à-dire avant la fin de nos vendanges rouges. C'est une récolte abîmée par la grêle, le botrytis et l'oïdium que nous avons rentrée et qu'il a fallu trier de manière extrêmement sévère. Il en est résulté une toute petite récolte, la plus minime de ces dernières années. Nous comptons sur une excellente qualité, mais le rendement ne représente même pas la moitié de la normale.
Pour les vins rouges, les rendements tournent autour de 20hl/ha, ce qui est de 25% environ en dessous de la normale que nous situons à 25hl/ha. A titre de comparaison, les 2009 ont donné des rendements moyens de 30hl/ha.
Une récolte comme celle que nous venons de terminer nous fait prendre conscience encore plus s'il le fallait de l'importance du pari - et de la chance - dans la réussite ou l'échec face à un millésime. Répétant ce que je disais l'an dernier, il est capital d'attendre la maturité complète du raisin. Ce fut plus facile cette année avec une récolte parfaitement saine que l'an dernier où le botrytis était important. Mais, dans les deux cas, il fallait attendre la maturité complète et nous avons eu la chance que les conditions météorologiques soient devenues notre alliée en conservant un temps froid qui a permis aux raisins de passer, sans attaque de botrytis, à travers les pluies très importantes que nous avons connues le mercredi 26 septembre.
Il est certain que la perte de récolte consécutive aux attaques du mildiou et la grillure de certaines grappes a été importante, mais cette perte en quantité est aussi un facteur qui a favorisé la qualité, puisqu'il en est résulté un éclaircissage naturel qui, en diminuant le rendement, permet au raisin sain de mieux mûrir. Il est fort possible que nous n'aurions pas atteint de telles maturité et qualité s'il n'y avait pas eu ces pertes à supporter.
Voici les dates de vendanges pour chacun des crus :
Corton .......................... 21 septembre
Romanée-Conti ............. 22 septembre
Grands-Echezeaux ........ 22, 24 et 25 septembre
La Tâche ....................... 25 et 27 septembre
Richebourg .................... 27 et 28 septembre
Montrachet ................... 28 septembre
Romanée-St-Vivant ....... 28 et 29 septembre
Echezeaux ..................... 29 et 30 septembrePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.info |
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